A fluffy and creamy frittata is on the menu for this week’s breakfast so get out your skillet and start crackin’ those eggs! We used almond milk to increase volume in this dish, but if you tolerate it, try heavy whipping cream or full-fat milk for an extra hearty version!
Prep Time: 10 minutes
Cooking Time: 15 minutes
2 tablespoon ghee or butter
2 slices of bacon, chopped
1 cup cremini mushrooms, sliced
2 cups baby kale
1 cup plain & unsweetened almond milk
1 teaspoon sea salt
½ teaspoon black pepper
10 cherry tomatoes, halved
2 ounces of sharp cheddar cheese, grated
Preheat oven to 350 degrees Fahrenheit.
Add ghee or butter and chopped bacon to a cast-iron skillet and cook until crispy on medium heat, about 5-8 minutes. When done, remove bacon from the skillet, reserving the ghee or butter fat and bacon grease in the skillet.
Add sliced mushrooms to the skillet and sauté until soft, about 5 minutes. Add baby kale to the skillet and toss with the mushrooms. Turn off the heat from the stove.
Whisk eggs and almond milk in a bowl and season with sea salt and pepper.
Pour eggs into the skillet and stir with the veggies.
Top with cherry tomatoes, grated cheese and chopped bacon.
Bake in the oven until the eggs have set, about 15 minutes.
Remove from the oven and garnish with optional chopped baby kale and allow to cool a few minutes before serving, storing any leftovers in the fridge for up to 3 days.
Net Carbs: 2